Serves 9
45 min
Double Chocolate Chip Muffins
Recipe GLPR1b1fed44dd2d90
Rich and moist chocolate muffins made with almond flour and bursting with chocolate chips. These gluten-free, dairy-free muffins are naturally sweetened with honey and are perfect for breakfast or brunch. The combination of cocoa powder and chocolate chips gives them an indulgent double-chocolate flavor that feels like a treat.
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Ingredients
200 grams almond flour
1/4 cup cacao powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3 large eggs
1/4 cup honey
2 tablespoons ghee, melted
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/4 cup mini chocolate chips
Directions
Preheat your oven to 325°F. Prepare a 9-cup muffin tin by lining it with paper liners or lightly greasing each cup.
In a large mixing bowl, whisk together the almond flour, cacao powder, baking soda, and salt until well combined and free of lumps.
In a separate medium bowl, beat the eggs, then stir in the honey, melted ghee, vanilla extract, and apple cider vinegar until fully blended.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. Fold in the chocolate chips until evenly distributed throughout the batter.
Using a large ice cream scoop or cookie scoop, divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and allow the muffins to cool in the tin for 5 minutes before serving.
